Serves 6 at 248 calories per serving
- 1 tbsp EVOO
- 1 red onion thinly sliced
- 2 cups butternut squash, diced
- 8 eggs
- 1 tbsp choppd thyme
- 2 tbsp chopped fresh sage
- 1/2 cup ricotta
- salt and pepper
- Heat the oil in a large, oven proof skillet over medium-low heat
- Add onion and squash and cover loosely and cook, stirring frequently for 18-20 minutes or until golden and softened.
- Beat the eggs, thyme, sage and ricotta in a boel and season as desired with salt and pepper
- Cook stove top for another 2-3 minutes to set the bottom- stir occasionally to prevent burning
- Slide pan under the pre-heated broiler (keep handle from heat) and broil until set and lightly golden on top.